Moist Ricotta & Honey Bread

Directions

Mix together ricotta cheese, butter, honey and water in medium bowl.

Mix whole wheat flour, bread flour and yeast together in a large bowl.

Pour wet ingredients into dry ingredients, and stir with wooden spoon or by hand for about 2 minutes until dough comes together.

Cover with towel and allow to rest for 25 minutes.

When time is up, sprinkle salt on top.

Knead on medium speed with an electric keader for about 6 minutes, until dough is silky smooth and elastic, adding only enough flour as necessary to make dough slightly tacky, but not dry--dough will cling slightly to bottom of bowl in a mixer.

Turn onto a slightly floured cutting board or working surface and knead into a smooth ball, arrange in oiled container and allow to rise in a warm spot until doubled, 40 minutes to 1 hour.

Punch dough down, turn over onto itself several times, and shape it into a ball.

Cover with a towel and allow to rest for 10 to 15 minutes.

Shape dough into as many rolls as you want (depending on what size you want) by rolling into a tight ball with your hands, keeping a uniform shape and size. (Or roll up into a loaf and place in loaf pan.)

Place in oiled pan, rolls just slightly apart from each other.

Cover and let rise until doubled and puffy, 40 minutes to 1 hour.

Meanwhile, preheat oven to 350℉ (180℃).

Put an old baking pan at the bottom of the oven.

Place pan with bread into oven, and carefully toss a cup of ice cubes into hot pan, and shut door quickly.

Bake 12 to 20 minutes, depending on size and how doughy you like your bread.

Bread will sound hollow when done, and will read about 195 on a thermometer. (A loaf takes about 45 minutes.)

Transfer on a wire- rack to let cool.

Brush butter over crust if you prefer a soft crust, and let sit at least half an hour.

Slice and serve.

Makes one big loaf or 12 small rolls.